Ingredients
pie curst ingredients=
2.5 c. all-purpose flour
1.5 sticks cold unsalted butter cut into small pieces
1/4 c. crisco shortening chilled
1/2 tsp. salt
4 to 6 Tbs. ice water
hand held pastry blender or two lg. forks for blending mixture
filling ingredients=
one stick melted butter
1 c. sugar
1.5 tsp. vanilla
1 c. whole milk
Preparation
Blend flour, butter, shortening, and salt in bowl with blender or forks until coarse meal consistency. Add 4 Tbs. ice water and gently mix until blended. If dough doesn’t stick together when squeesed add more ice water a Tbs. at a time until blended and able to just form a ball. Be careful not to overwork or pastry will be tough. Turn out mixture on lightly floured surface, roll out with a rolling pin into a rectangle jellyroll shape and roll pie thin. Can divide and make smaller rectangles if space is limited. Spread half the melted butter over the rolled pie dough. Sprinkle 1/2 cup of the sugar evenly over the butter. Start at one short end and roll jellyroll fashion to the other end. Cut into one inch sections and transfer to a pan and lay flat. Add the milk, remaining sugar, remaining butter, and vanilla together in a bowl and wisk to blend. Pour evenly over rolls. Bake at 400 degrees until light golden brown on top and filling is no longer soupy but more like a stiff pudding. This will take approximately 40 minutes. Serve warm from the oven.
